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Lemon Tea Cakes

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

1 1/2 c. butter, softened
1 8 oz. pkg. cream cheese, softened
2 1/4 c. sugar
6 eggs
3 Tbl. lemon juice
2 tsp. lemon extract
1 tsp. vanilla extract
1 1/2 tsp. grated lemon peel
3 c. all purpose flour


5 1/4 c. confectioners sugar
1/2 c. plus 3 Tbl. milk
3 1/2 tsp. lemon extract


Cream butter, cream cheese, and sugar until fluffy. Add eggs one (1) at a time beating well after each. Beat in lemon juice, lemon extract, and lemon peel. Add flour and beat just until well moistened.

Grease mini muffin pans, fill 2/3 full with batter. Bake at 325* for 10 to 15 minutes or till toothpick comes out clean. Cool in pan 5 minutes, then remove and cool on rack.

Combine glaze ingredients. When cakes are completely cool, dip tops of cakes in glaze. Place on wax paper to dry

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